Use a mixing glass with ice to combine the bourbon, sambuca, and bitters. Stir until cold and then strain into a tumbler over broken ice. You can then use lemon peel as garnish. According to others, Sambuca was derived from the word Zammut , an Arabic drink with an anise flavor. The Zammut came into Italy through the port of Civitavecchia, which some people believe is the origin of Sambuca. This theory seems to be a more accurate explanation of the name’s source. Add both the sambuca and Grand Marnier into a warm, large espresso cup and swirl it until it’s mixed and evenly coating the inside. Top it up with the coffee and gently stir it.

After the mixture has settled, filter it at room temperature. Avoid chill-filtering because it results in the louche effect (when you add water to your sambuca it forms a cloudy oil-in-water emulsion; this is what is usually referred to as the louche effect.) and removes the critical oils. Simply shake all the ingredients with ice and then strain it into a highball or Collins glass pre-filled with crushed ice. You can then garnish it with half of a passion fruit.Heat demineralized water to about 70 degrees Celsius, and then mix it with sugar to make syrup. (Sambuca usually contains a considerable amount of sugar. It is recommended to use 350 grams per liter.)

A LARGE single measure of sambuca (35ml) has 1.4 units of alcohol — so 30 shots will be 42 units, enough to seriously intoxicate and endanger health. The speed at which it is downed also matters. As a rule of thumb, an adult human body clears about one unit an hour, so 42 is a dangerously large dose in one session. 4. What does sambuca taste like? Simply add a 5 ml (⅙ Oz) of sambuca to an espresso cup and swirl it around so it leaves an even coating of spirit on the inside. Afterwards, just pour in the 45 ml (1.5 Oz) of coffee straight from the espresso machine. You’ve probably realised that there’s a theme here with all these coffee references! After all, it’s one of the most famous pairings with sambuca. Simply combine 30 ml (1 Oz) of sambuca with 15 ml (½ Oz) of coffee liqueur.Honestly, we’re not convinced and it just sounds like a messy recipe for a fire hazard! However, we’d love to hear your thoughts about this one in the comments! What Next?